Pork belly à l'orange

Updated: Jul 11

This heartwarming recipe has wonderful Asian flavours and the aromas are so tantalising that your neighbours are sure to come knocking on your door!

Pork à l'orange a family favourite


  • 1000gm pork belly

  • 2 teaspoons Chinese 5 spice

  • 4 teaspoons sea salt

  • 30ml vegetable oil

  • 1 orange sliced into 4mm rings

  • 5 cinnamon quills

  • 10 star anise

  • 5 bay leaves

  • 1 large carrot sliced thin

  • 1 large brown onion sliced in 10mm strips

  • 500ml chicken stock

  • 400gm jar of orange marmalade

  • 300ml white wine

  • 200ml orange juice

  • 2 tablespoons brown sugar

  • Salt and pepper


Step 1. Cook the pork

  1. Preheat oven to 180°c

  2. Evenly coat the pork belly surface in oil

  3. Sprinkle salt evenly over the top and underside of the pork belly

  4. Rub the Chinese 5 spice into the meaty underside of the pork belly

  5. Place pork belly onto shallow baking lined with grease-proof paper and roast for 90 minutes

  6. Remove from oven and allow to cool

  7. Cut pork belly into 5cm squares and toss in a bowl with 20ml of pork fat

  8. Place back onto lined tray and into the oven for a further 20 minutes

  9. Remove pork from oven and drain off any liquid.

Step 2. The sauce

  1. Place cinnamon, bay leaves, orange juice, star anise, wine, chicken stock and carrot into a 2 litre saucepan

  2. Bring to the boil and simmer for 20 minutes then add the marmalade, orange rings, onion and sugar

  3. Return to the simmer and adjust seasoning

  4. Mix water and corn flour together in a small bowl

  5. Stir the cornflour and water mix into the sauce and thicken until you have a glaze consistency (the sugar content would have caused the sauce to thicken slightly so all of the cornflour mix may not be required)

  6. Remove from heat and stir in kale

Step 3. Bring it all together

  1. Place crunchy pork squares into serving dish and pour sauce over the top

  2. Serve with steamed Jasmine rice or mashed potatoes


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